Austrian Easter Pinzen Sweet Yeast Buns
Ingredients
Dough
- 250 ml milk
- 2 star anise
- 500 g all-purpose flour (Type 405)
- 80 g sugar
- 1 pinch salt
- 1/2 cube fresh yeast (about 21 g)
- 80 g softened butter
- 3 egg yolks (medium)
For dusting and glaze
- Flour for dusting
- 1 egg (medium), beaten for glazing
Preparation
Boil the milk with star anise in a pot and set aside to cool
Remove the star anise from the lukewarm milk
In a mixing bowl, combine flour, sugar, salt, and crumbled fresh yeast
Add the milk, softened butter, and egg yolks to the dry ingredients
Knead for at least 5 minutes until smooth
Cover and let rise for about 45 minutes
Divide the risen dough into three portions on a lightly floured surface and shape into balls
Line a baking sheet with parchment paper and place the dough balls on it, leaving space between them
Let rise again for about 30 minutes
Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) convection
Brush the tops of the risen dough balls with beaten egg
Using scissors, make three 1 cm deep cuts from the center
Bake in the preheated oven for 20-25 minutes until golden
Tips
The star anise gives the pinzen a light aromatic note. Alternatively, you can use lemon zest
The egg yolbs in the dough make the pastry fine-pored and ensure a tender, soft crumb
